Zucchini Pancakes

 I saw this recipe from following the King Arthur's Flour Facebook page. It was leftover night pantry meal when there were no leftovers in the fridge. I thought this was amazing and subbed in fresh herbs instead of the dried herbs. The batter seemed a little thick, so I had to spread out the batter on the pan.  They were quite tasty cold and reheated. They were good plain, but butter helped their cause. Jacob put harissa on them and I also put some preserved lemon paste on them as well. Definitely make them again when you're neck deep in zucchini and summer squash season. 

Zucchini Pancakes

Makes: 20ish cakes

Time: 30 minutes

Ingredients:

    4 large eggs, lightly beaten

    1/2 teaspoon freshly ground black pepper or coarse black pepper

    1/4 cup (50g) olive oil or vegetable oil

    2/3 cup (57g) chopped chives or scallions, about 1 bunch scallions, trimmed and chopped

    2 teaspoons salt, to taste

    1 teaspoon dried basil*

    1 teaspoon dried oregano*

    4 cups (484 to 600g) coarsely grated zucchini, about two 10" zucchinis

    1 3/4 cups (206g) King Arthur Unbleached All-Purpose Flour

    1 cup (113g) freshly grated Parmesan, Cheddar, Monterey Jack or other cheese (or a combination)

    *Substitute 2 teaspoons Pizza Seasoning for the dried herbs, if desired, reducing salt to 1 1/2 teaspoons.

Steps:

1. Preheat a griddle or frying pan over medium-high heat; if you have an electric griddle, set the heat to 400°F.
2. Beat the eggs with the oil, salt, and pepper until thoroughly combined.
3. Add the herbs, scallions, zucchini, and cheese, stirring to combine.
4. Stir in the flour.
5. Grease the hot griddle lightly. Drop the batter in 1/4 cupfuls onto the griddle; a muffin scoop works well here. If necessary, spread the cakes to about 3 1/2" to 4" diameter.
6. Cook the cakes for 3 minutes, or until they're brown on the bottom, and bubbles have appeared on their tops. The top surface will appear somewhat dry and set.
7. Flip the cakes, and cook them for about 3 to 4 minutes on the second side, or until they're as moist/cooked as you like when you break one open.
8. Repeat until you've used all of the batter.
9. Serve warm, at room temperature, or cold; with butter and grated cheese, or without. Store any leftovers, tightly wrapped, in the refrigerator. Reheat in a toaster or toaster oven, if desired.

EAT